Chefs gearing up for Worcester's Best competition

The 2014 Worcester's Best Chef competition is scheduled for Jan. 26 in Mechanics Hall, Worcester.

It's a great night not only for foodies, but also the folks who like to sample new wines. There's a whole lot of schmoozing that goes on, too.

Here's the deal on tickets:

Tickets for the VIP early admission, 4 to 5 p.m., are $65 per person and available online only. Visit www.worcestersbestchef.com. There is a limited supply, so reserve ASAP.

General admission is 5:30 p.m. Tickets: $40 per person, online; $55, at the door, if available. It's noted on the WBC website that "walk-ins are not guaranteed entry." Last year, the event sold out in advance.

More than 20 chefs from Central Massachusetts and MetroWest will compete this year. For the past three years, the event occupied all levels and rooms of Mechanics Hall, according to WBC organizer Domenic Mercurio.

Chefs compete for the top three spots of the competition in the Judges' Choice Awards. The finalists then compete on stage in a timed final round, "Iron Chef"-style. Chefs use Thermador kitchen equipment from Hudson Appliance and a full pantry of ingredients, courtesy of Pepper's Fine Catering in Northboro, said Mercurio. Pepper's also manages chefs' needs in the kitchen and on stage in addition to judges' requirements, he said.

Guests vote their favorite dish in the People's Choice Award. Mercurio explained that for the first time in the history of the event, winners last year were exactly the same in both Judges' Choice and People's Choice awards.

Dan O'Sullivan of Sonoma in Princeton won first place; Al Maykel III of EVO Dining in Worcester, second; and Brian Treitman of B.T.'s Smokehouse in Sturbridge, third. The three chefs battled for the top spot, which was won by Maykel. Maykel will sit on the judges' panel for a two-year term, beginning this year.

"While the purpose of the event is to showcase the region's culinary talent in live competition," Mercurio said, "the Worcester Best Chef competition also raised $4,000 last year for the Worcester Technical High School's Culinary Arts Program."

Some of the proceeds from this year's event also will go to the culinary program, he said.

Culinary students in the program play an active volunteer role at WBC, assisting chefs and presenting chefs' dishes to the judges. There's great teamwork between students and the school's chef instructors at the event.

"To date, Worcester's Best Chef also has raised close to $25,000 for the culinary program and Veterans Inc.'s efforts to feed veterans in need, as well as provide shadowing opportunities for culinary students who assist chefs during the competition, which has led to employment," said Mercurio.

I will sit on the judges' panel with executive chef Barry Sexton, owner of The Opinionated Palate (PA), who was featured on the Food Network's "Dinner: Impossible"; executive chef Alina Eisenhauer, owner of Sweet in Worcester, who has competed on the Food Network's "Chopped," "Cupcake Wars" and "Sweet Genius," which she won; Maykel; executive chef Chris Rovezzi, owner of Rovezzi's Ristorante in Sturbridge and 2012 Best Chef champion; executive chef John Lawrence, owner of Pepper's Fine Catering in Northboro; executive chef/food consultant Peter Eco of Shrewsbury, who worked for celebrity chef and restaurateur Tom Colicchio and at noted Boston and New York restaurants.

I represent all the food judges when I say we look forward to the culinary competition and what the chefs bring to the table. It's always a pleasant surprise.

We're sequestered in a private area during the judging, but we usually have time to mingle with guests before the Iron Chef competition.

We'll be sporting red chef's jackets and have fork in hand, no doubt.

It's a day to enjoy glorious food.

An 8-ounce Dry Aged Prime Rib Dinner Special is featured on the weekend menu at Twisted Fork, 509 Stafford St., Cherry Valley.

The special, $8.99 per person, is served with mashed potatoes and house veggies.

Chef/owner Jay Powell said the beef is dry-aged for 30 days. "It's our best," he said.

The dinner special is good Fridays and Saturdays throughout this month.

The restaurant is open for breakfast and lunch from 7 a.m. to 2 p.m. daily, except Tuesdays. Limited lunch menu on Sundays. Senior Wednesdays offers 25 percent off all breakfast and lunch entrees for seniors.

Dinner hours: 5 to 9 p.m. Friday and Saturday.

Denny's has introduced a "Monthly Features" menu nationwide.

"Classic American diners are known for having regular specials and the introduction of our 'Monthly Features' menu is a tasty twist on an iconic favorite," said John Dillon, vice president of marketing for Denny's.

Fresh Fit Fare dishes are included on the new menus.

January is about a new range of breakfast sandwiches. For hungry diners, the Loaded Breakfast Sandwich Plate includes bacon, shaved ham, American cheese and an egg cooked to order on a toasted English muffin, served with hash browns and a side of seasonal fruit.

The new Fit Fare Breakfast Sandwich Plate is for folks who want a lighter way to start the day. It features turkey bacon, pepper Jack cheese, fresh spinach, tomato and an egg cooked to order on a toasted English muffin, served with yogurt and a side of seasonal fruit.

February, it's "Build Your Own Skillet," with more than 30 different ingredients that guests use to build their own hot sizzlin' skillet any way they like. If you're not in the mood to build, Denny's offers five custom designs to choose from, including the new Fit Fare Baja Skillet with red skinned potatoes, steamed vegetables, fresh avocado and egg whites.

The spotlight in March is on "Build Your Own Grand Slam," with more than 300 ways to "build a hearty breakfast under 550 calories." Fit Fare options include chicken sausage and wheat pancakes.

The Rotary Club of Uxbridge will have its annual Wine & Chocolate Tasting event from 6:30 to 9 p.m. March 1 at Blissful Meadows Golf Club, 801 Chockalog Road, Uxbridge.

It's not too early to buy tickets and give as gifts for Valentine's Day.

Tickets cost $30 per person, in advance; $35, at the door, if available. Visit www.uxbridgerotaryclub.org to purchase. Tickets also are available at Lynch's Riverview Wine & Spirits, Uxbridge, Blissful Meadows Golf Club, the Whitinsville office of Webster First Federal Credit Union, Holiday Inn Express in Auburn or from Rotary Club members.

All proceeds of the event will be donated to charitable undertakings of the Rotary Club of Uxbridge.

The event will feature wine and beer selections provided by Lynch's Riverview Wine & Spirits and an assortment of chocolate confections. Hot and cold hors d'oeuvres also will be served.

There also will be a live auction, raffles and "a few surprises."

Red Sox tickets and a Florida vacation are included in the list of prizes.

Send email to uxbridgerotaary@gmail.com or call (774) 481-1246 if you are interested in placing an ad in the program book, or want to donate an item for the event.

It appears 2014 is the year of noshing on the go at the supermarket. I'm not talking food demos.

The other day I spotted several people helping themselves to grapes in a Northboro store.

You're probably thinking, so what else is new? You see people with little kids do it all the time.

These shoppers didn't take just one or two grapes to find out if they sweet or not, and they weren't buying. Each person stuck their hands into a bag of grapes, plucked out a bunch and wheeled their cart away.

It was like they were in a buffet line. Maybe I missed the sign.

I hope these shoppers never discover that some wines have screw tops.

A few months ago, I also saw a guy in an outlet store in Marlboro open a jar of olives, pop one into his mouth and then put the lid back on the jar and return it to the shelf. OMG!

When I couldn't find the manager, I questioned and complained to an employee about the incident.

She said, "Oh, it happens all the time." She then gave me the store's "consumer office" number to call.

Who's policing the store?

A word to the wise: Make sure jars at home have airtight seals before you dig in.

If you have a tidbit for this column, call (508) 868-5282. Send email tobhoulefood@gmail.com.

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